This Keto OMG Bars recipe is the only magic cookie bars recipe you will EVER need again. As their name explains, they are OMG good!
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Keto OMG Bars
OOOOOMMMMMGGGGG! These Keto OMG bars are simply divine! AND KETO! Don’t take my word for it, try them! I was looking for a magic cookie bar that was tasty, sweet and filling and decided to create my own. These lovely bars can be a snack OR a dessert!
Now, are they bars? Or are they cookies? Or are they muffins? Definitely not muffins. I would say…. they are a cookie bar. Let’s go with that!
What I love most about this recipe is that it is between a snack bar and a dessert. Healthy enough for a snack bar, sweet enough for a dessert. Great for putting in kids’ lunches, having after dinner or even sneaking a bar in the morning before breakfast!
No need to feel guilty EVER!
Originally I made these in an 8×8 pan and then had to cut them. I have updated the recipe as well as updated how they are made. They are now in a single serving size! Perfect for an on the go snack and you can take these Keto OMG bars with you ANYWHERE!
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Do you have to refrigerate keto cookie bars?
It all depends on how they are made. For these keto omg bars, you do not. I generally refrigerate them simply because food often lasts longer when stored in the refrigerator.
I also like the way they taste cold better – simple preference!
How long do keto cookie bars last?
The longest these keto omg bars have been around without being eaten has been about a week. They at least lasted for this long both in the fridge and room temperature on the counter. I wouldn’t test the counter theory in hot summer climates though!
Ok, let’s dive into the nitty-gritty details to mastering this beauty!
Kitchen items you’ll need for magic cookie bars
Muffin tins – I prefer the silicone ones as they are WAY easier to clean when you spill. And let’s face it, when filling muffin tins, I always spill! I have ones like this and I love them!
Muffin liners – As with parchment paper, I prefer unbleached muffin liners like these ones. You don’t need to be picky though!
Parchment Paper – I LOVE parchment paper. It makes clean up so easy AND it keeps your precious crust from sticking to the pan. I like to use the unbleached paper such as this one.
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Keto OMG Bar Sweeteners
I am a fan of erythritol. liquid stevia and monk fruit. Those are my goto sweeteners. These are the three that I suggest to always have on hand. When I use erythritol, if the baking dish is a wet dish vs a dry dish, I will almost always mix liquid stevia along with it.
Erythritol is a very versatile sweetener but some people find it has an aftertaste. I do not find this to be the case, but my husband feels it to be true.
We have found that adding some liquid stevia not only enhances the flavor of the dish but it also tempers any aftertaste. A small bottle of liquid stevia goes a long way!
While chocolate chips are not technically a sweetener, they sure can act as one. With Keto, using the regular milk chocolate chips is simply not an option. Baking chips are not an option either as they are a bit too bitter.
I love melting baking chocolate and sweetening it myself, but when I cannot do that, I always reach for Lily’s dark chocolate chips. It is basically baking chocolate sweetened with stevia!
HOT KETO RECIPE – Keto Cream Cheese Cookies
Special Notes
Store these in an airtight container in the fridge and enjoy them for days!
You can get creative with the topping, but I love the pecans, chocolate chips and coconut combo! Seems to be the internet consensus as well!
If you want to take them on the go, simply remove them from the liner and wrap up in parchment paper!
Alright, alright, let’s get to it!
I will warn you, though, that if you want them to last a while, you might have to hide them from the kids!
Other Keto Dessert Recipes From The Keto Option
No Bake Coconut Cream Pie Cups
Keto Mint Chocolate Cream Cups
The Keto OMG Bars Recipe
This recipe was originally inspired by Fit Mom Journey’s Magic Bars. I made modifications and turned them into individual cookies, but without the inspiration, they wouldn’t have happened!
I mean, there is a pretty standard way to make magic bar in terms of ingredients, especially the keto version, but the fun part about being a blogger is we each put our own spin on it and make them deligihtful in our own way! I just happen to like the way Fit Mom Journey’s looked the best!
However, I wanted these to have more of a cookie, fluffy crust, rather than a cracker type crust. So I made several modifications in the crust layer to create more of a soft, fluffy cookie texture. This wasn’t difficult as I added some cocont flour and increased the baking powder. This poofs them up a bit!
For the sauce, I didn’t want it to be a caramel sauce and I also didn’t want it to be as sweet. So I made the main flavor vanilla and altered the sweetener and butter.
As for the topping, I decreased the amount of chocolate chips to save some carbs!
Such an amazing recipe – both the original and my new version! Be sure to check out Fit Mom Journey’s Magic Bars if you want a caramel version in bar form!
Keto OMG Bars!
Ingredients
Cookie Crust
- 1 cup almond flour
- 1 tablespoon coconut flour
- 1/2 teaspoon baking powder
- ¼ teaspoon salt
- 1 egg, beaten
- 2 tablespoons butter, melted
Sauce
- ½ cup heavy whipping cream
- 10 tablespoons butter
- 1/3 cup plus 1 tablespoon erythritol
- 1 teaspoon vanilla
- 1/8 teaspoon Pink Himalayan sea salt
- 4 drops liquid stevia
Top Layer
- 1 cup unsweetened coconut
- 1 cup chopped pecans
- 1.5 cups Lily’s dark chocolate chips (or other keto approved dark chocolate chips)
Instructions
Cookie Crust
- Preheat oven to 300 degrees and line muffin tin with liners.
- In a large bowl, mix almond flour, coconut flour, baking powder and salt. Combine well.
- Add beaten egg and combine.
- Add melted butter, combine well.
- Roll into small .5-1 inch balls. Will make 21-24.
- Place one ball per liner and using your thumb or finger, flatten to fill the bottom of each muffin liner.
- Bake for 20 minutes and remove from oven. Set aside
Sauce
- Increase oven temp to 350
- Melt butter in pot, add erythritol and soft boil for 5 minutes, stirring often.
- Keeping stirring and boiling until the color starts to turn golden.
- Remove from heat and add remaining ingredients and mix well.
- This makes 1.5 cups exactly. So set aside ¾ cup for later.
- Using a teaspoon measuring spoon, add 1 teaspoon of sauce per muffin tin. You may have a tiny bit leftover, feel free to add to any tins that look like they could use a little more sauce.
Topping
- Combine all ingredients into a small bowl and mix well.
- Add 2 tablespoons of mixture to each muffin tin.
- Add 1 more teaspoon of sauce to each tin.
- Bake for 5 minutes.
- Let cool in the fridge until ready to serve.
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Nutrition Information:
Yield:
24Serving Size:
1 barAmount Per Serving: Calories: 175.9 Total Fat: 17.99g Saturated Fat: 8.62g Sodium: 52.63mg Carbohydrates: 3.07g Fiber: 1.64g Sugar: 1.06g Protein: 2.39g
This looks so yummy! Question, not sure if I missed it, but what goes in the oven after you raise the temp to 375?
They ARE so good! Once everything is assembled, you bake for 5 more minutes! Give it a try and let me know what you think!
Are you using granulated or confectioners erythritol
Granular!
Do you have nutritional information? Looks delicious.
I don’t post nutritional information because ingredients and brands made a huge difference in calculations. I am strict keto though, so I only post recipes that I eat!
After pouring the sauce over the filling do you bake it in the oven again? You seem to have missed this info.
Yes, bake for 5 additional minutes. I updated it a short while ago, but with caching, the update isn’t always picked up for a few weeks!
My family’s favorite…to die for!! They talk time but are so totally worth it!
YEAH!! Aren’t they amazing? My kids loved them!
I just made and the sauce layer is still very liquid after the 5 minutes. Does it solidify as it cools? Should I cool in the fridge or just on the counter? Thanks!
Yes – it will be liquidy. That is perfect. It will solidify when it cools. I let it cool in the fridge and that is where I kept them!
These are amazing!!! I licked the whisk from just the sauce layer and was in heaven. Thanks for such a great recipe!!!
Very tasty ? Thanks
How do I account for the carbs fat etc if you don’t tell us what they are?
You can easily use carb/fat/protein calculators such as carb manager or myfitnesspal. That is the most common approach!
Did you figure out this info yet ? I’m new to keto
It’s there now!
Sounds delish! I want to try this. I gave up traditional granola bars, candy bars etc and this would be a good replacement.
Do you bake this in a pan? It sounds from the description that it’s baked and compiled on a sheet pan. It seems like the sauce would run. Am I missing something?
Hi there! If you look under the “sauce” instructions, you place the trimmed base in an 8×8 baking dish. So, the sauce won’t run since the sides are high enough. I’ll update the recipe to make it more clear!
Can it be made without the caramel sauce without losing it’s deliciousness?
The caramel sauce is what holds it all together! Is there an ingredient that you aren’t a fan of? Perhaps I can offer a substitute?
I made this today-hubby and I LOVED it! Thank you for creating and sharing.
Hi, Trina,
This looks amazing! I can’t wait to try it. I can’t do erithrytol, can you please suggest a replacement for that ingredient in the sauce? I can do stevia, but the sugar-alcohols don’t agree with me.
Thank you!
Monkfruit is always my goto. Does that have the same effect? I know some people like Swerve, but I have tried it. Often you can substitute sweeteners in recipes. Just google the substitution ratio. Something it turns out a bit different, but usually close enough!
I just made this using Swerve confectioners. It came out wonderful! Swerve is erithrytol.
Perfect! So happy to hear it!
I don’t have coconut flour what can I use? Or do I use more almond flour or less? I want to make these bad but kinky use almond flour!!
You can certainly use more almond flour. Coconut flour tends to help hold things together and give it a little fluff. But the sauce will hold it together just fine. You’ll have to increase the amount of almond flour because coconut flour absorbs quite a bit!
Is one bar = one serving?
Correct!
I just made these tonight. OMG Bars are the perfect name for them because they are heavenly! To think they’re keto legal. Wow! Thank you for sharing this delicious recipe.
Would like to make these dairy free. Can I use coconut cream for the sauce? Would it still set?
You can certainly try. I have not tried it so I am unsure! Let me know if you try it!
Can these be frozen?
I don’t see why not! I would wait until they are totally set and chilled in the fridge before freezing though. As long as you have a vacuum type sealer, they shouldn’t get freezer burned.
Did you make this in a cupcake to or mini muffin pan?
Cupcake size! Long ago I made them in a baking dish but I like the single serve ones better!
Made these last night and my whole family enjoyed them! They were delicious! I made them exactly as the recipe says. The only thing I will change next time is save more sauce for the last step…..maybe 1 cup instead of 3/4 cup because I ran out on the last few bars. I ended up making 20 bars total instead of 24. Thank you for the recipe!
So happy to hear! They definitely are yummy!
Have you tried this with Kerrygold butter or do you regular butter? Kerrygold send softer and has different flavor in cooking, maybe?
I use kerrygold!
Substitute for the coconut flakes? I hate the texture or just omit?
That’s a tough one! I would just omit it! If you’ve personally found a substitute, you could try that!
Is the butter salted or unsalted?
Unsalted!
I’m allergic to coconut 🙁
What would you recommend to replace the coconut flour and coconut flakes in this recipe? It looks delicious!
You can increase the amount of almond flour and simply skip the shredded coconut! You can get creative with the toppings!
My daughter is allergic to almonds. Can I just use coconut and/or gluten free flour instead of almond flour?
Regular gluten-free flour is generally not low carb, but if that is not a concern, then yes you should be able to. Coconut flour is entirely different in terms of the ratios. So that might be a bit more difficult.
These were absolutely amazing!!!
Is there another sweetener I can use in place of the Erithrytol?
Sure! Lakanto monkfruit or swerve are 2 good choices.
this is the best keto recipe I have ever made and I have made dozens. my husband requests I make these every week
Yeah!!! So happy to hear that!